FOOD AND HOSPITALITY INSTITUTE -- BAKERY/PASTRY
El Centro only
(Associate in Applied Sciences Degree)
- Students pursuing this award program are required to meet Texas Success Initiative (TSI) standards and course prerequisites.
- Students must earn at least 25% of the credit hours required for graduation through instruction by the college awarding the degree.
Degree Plan Code: AAS.BAKERY.PASTRY.04
The Bakery/Pastry degree encompasses all aspects of bakery and pastry shop operations with an emphasis on preparation skills and business management.
The Bakery/Pastry degree is accredited by the Accrediting Commission of the American Culinary Federation.
SEMESTER I
SEMESTER II
SEMESTER III
| ENGL 1301 |
Composition I |
3 |
| SPCH 1311 |
Introduction to Speech Communication OR |
3 |
| SPCH 1315 |
Fundamentals of Public Speaking OR |
(3) |
| SPCH 1321 |
Business and Professional Coummunication |
(3) |
|
|
6 |
SEMESTER IV
| PSTR 1342 |
Quantity Bakeshop Production |
3 |
| RSTO 1380 |
Cooperative Education - Restaurant, Culinary, and Catering Management/Manager |
3 |
| PSTR 1310 |
Pies, Tarts, Teacakes, and Cookies |
3 |
| +Elective |
|
3 |
| ++Elective |
Humanities/Fine Arts |
3 |
|
|
15 |
SEMESTER V
| PSTR 1312 |
Laminated Dough, Pate a Choux, and Donuts |
3 |
| PSTR 2330 |
Advanced Pastry Competition |
3 |
| RSTO 2380 |
Cooperative Education - Restaurant, Culinary, and Catering Management/Manager |
3 |
| PSYC 2301 |
Introduction to Psychology |
3 |
| +Elective |
|
3 |
|
|
15 |
| Minimum Hours Required |
|
64-68 |
+Elective - must be selected from the following:
| PSTR 1191 |
Special Topics in Baker/Pastry Chef AND |
1 |
| PSTR 1291 |
Special Topics in Baker/Pastry Chef |
2 |
| PSTR 1391 |
Special Topics in Baker/Pastry Chef |
3 |
| CHEF 1301 |
Basic Food Preparation |
3 |
| HAMG 1321 |
Introduction to Hospitality Industry |
3 |
| HAMG 2307 |
Hospitality Marketing and Sales |
3 |
| IFWA 1318 |
Nutrition for the Food Service Professional |
3 |
| RSTO 1325 |
Purchasing for Hospitality Operations |
3 |
| RSTO 2301 |
Principles of Food and Beverage Controls |
3 |
| RSTO 2307 |
Catering |
3 |
++Humanities/Fine Arts elective - must be selected from the DCCCD Humanities/Fine Arts Core list.
+++Natural Science elective - Students selecting TECM 1391 must also select any course from the DCCCD Natural Science Core list.
NOTE: Students enrolling in this program who plan to transfer to a four-year institution should consult an advisor or counselor regarding
transfer requirements and the transferability of these courses to the four-year institution of their choice.
